Wonderful Winter Citrus
GRAPEFRUIT-CABBAGE SALAD
Makes 8 to 10 servings
(photo on page 38)
2 grapefruits
2 tablespoons Dijon mustard
2 teaspoons chopped fresh tarragon
2 teaspoons honey
1½ teaspoons kosher salt
1 teaspoon chopped fresh thyme
⅛ teaspoon crushed red pepper
¼ cup olive oil
1 head Napa cabbage (about 1¾ pounds), cored and chopped
¾ cup ¼-inch-sliced red onion
½ cup thinly sliced carrot
3 tablespoons chopped toasted pecans
Garnish: crushed red pepper, fresh tarragon, fresh thyme
Zest grapefruit to equal ¼ teaspoon, and reserve. Using a small sharp knife, cut top and bottom ends off grapefruit. Following curve of
